Cervena venison ragout with minted potatoes and vegetables
- 500 g Cervena Venison Denver leg piece diced
- 1 zucchini (courgette)
- 2 carrots
- 12 asparagus tips
- 12 small onions
- 4 cloves garlic chopped
- 12 snow peas
- green beans cut into lozenges
- 12 button mushrooms
- ½ tsp thyme
- 1 tsp parsley chopped
- ½ tsp chervil
- 2 bay leaves
- 1 cup meat stock
- 1 cup red wine
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 100 g butter
- 12 new potatoes small
- 2 fresh mint sprigs
Method
Potatoes
Place the new potatoes in hot water with salt and the fresh mint. Bring to the boil and cook for 15 minutes, then drain and add a knob of butter. Sprinkle with fresh chopped mint and keep warm.
Cervena venison
Season the venison with salt and pepper and sear in a heavy saucepan with a knob of butter until brown, add garlic. Ensure the venison is seared on all sides and that the meat remains medium rare. Remove and reserve in a warm place.
Deglaze the pan with the red wine and red wine vinegar. Reduce liquid by half and add the meat stock, mustard, tomato paste and the fresh herbs and allow to reduce further before removing the bay leaf.
Vegetables
Steam all the vegetables until al dente.
To serve
Combine the venison, and its juices with the vegetables and sauce and bring to serving temperature. Serve with the potatoes.
Servings3
Prep Time20minutes
Cooking Time20minutes
INGREDIENTS
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Method Potatoes Place the new potatoes in hot water with salt and the fresh mint. Bring to the boil and cook for 15 minutes, then drain and add a knob of butter. Sprinkle with fresh chopped mint and keep warm. Cervena venison Season the venison with salt and pepper and sear in a heavy saucepan with a knob of butter until brown, add garlic. Ensure the venison is seared on all sides and that the meat remains medium rare. Remove and reserve in a warm place. Deglaze the pan with the red wine and red wine vinegar. Reduce liquid by half and add the meat stock, mustard, tomato paste and the fresh herbs and allow to reduce further before removing the bay leaf. Vegetables Steam all the vegetables until al dente. To serve Combine the venison, and its juices with the vegetables and sauce and bring to serving temperature. Serve with the potatoes. |
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